Pumpkin Risotto with Pumpkin Seeds Ingredients 4 1/2 cups water with 3 bouillon cubes 2 cup chopped pumpkin on cone #3 2 cloves of garlic cone #1 1 teaspoon kosher salt 2 teaspoon chopped fresh thyme 2 cups Arborio rice 1/2 cup grated Parmesan vegan cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon nutmeg […]
GREEN GODDESS CARROT YAM SALAD For the Vegan Green Goddess Dressing 1/3 cup tahini (or cashew butter) ΒΌ cup herbs parsley, cilantro, basil 1/2 cup chopped green onion 2 tbsp gluten free soy sauce or tamari sauce or (Coconut aminos) 2 tbsp apple cider vinegar 1 lemon juice and zest sea salt and black pepper […]
Quinoa Cauliflower Spring Salad Makes: 6 Servings Ingredients 1/2 cup uncooked quinoa to 1 cup water 1 head cauliflower cone #2 2 cups fresh peas (or frozen, thawed) 1 bunch parsley, chopped 3 sprigs fresh mint, chopped 1/2 bunch basil, chopped Zest from 2 lemons cone #1 3 tablespoons fresh lemon juice 3 tablespoons extra […]